MaccaBEET Latkes


Bubbe’s classic potato latkes will always be the best, but try a twist on the classic with this seasonal root veggie MaccaBEET latkes.

Beets and carrots love the cold weather. In fact, they sometimes get sweeter with colder weather! Enjoy!

Recipe provided by Sara Just-Michael



  • 2 C peeled and shredded beets, carrots or potatoes

  • ½ and onion

  • 3 eggs, beaten

  • 2 TBSP of flour

  • 1 ½ tsp of salt

  • 1 TBSP of chopped fresh parsley

  • Chopped rosemary & thyme


  1. Place shredded vegetables in a dish cloth and squeeze out as much liquid as possible.

  2. Combine all ingredients in a bowl.

  3. Heat 2 tablespoons of olive oil in a frying pan.

  4. Spoon dollops of mixture in the oil.

  5. Fry each side until browned.

  6. Let dry on a paper towel.

  7. Enjoy!



Red Lentil Soup


In Parshat Toldot, Esav wanted red lentil soup so badly that he was willing to barter away his rights as a firstborn for a bowl.

Maybe don't do that, but definitely try this recipe - full of seasonal ingredients that we grow with our students. Stay healthy with this nutrient-rich vegetable lentil soup!

Recipe provided by Sara Just-Michael



  • 2 TBSP olive oil

  • 4 carrots, chopped

  • 2 stalks of celery, chopped

  • 1 red onion, sliced

  • 1 white onion, sliced

  • 2 C of red lentils

  • 3 tomatoes, chopped

  • 4 cloves of garlic, minced

  • 1 inch of fresh ginger root

  • 1 inch of fresh turmeric root

  • 1 C of shiitake mushrooms, fresh or dried (optional)

  • 1 C of parsley, chopped (optional)

  • Sprigs of rosemary and thyme

  • 8 C of water

  • Salt and pepper to taste


  1. In a large pot, add olive oil and then all vegetables.

  2. Add water and bring to boil.

  3. Turn heat down to simmer for about an hour.

  4. Enjoy your vitamin-rich vegetable soup!



Pickled green tomatoes

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Lacto-fermentation is a delicious and nutritious way to pickle your veggies, and it saves your crops from rotting away!

There’s lots of ways to ferment your veggies, and you can mix and match veggies to create your own special recipes of custom pickles. Enjoy!

Recipe provided by Sara Just-Michael



  • 2 quarts green tomatoes (can be used with other vegetables like carrots or cucumbers)

  • 5 TBSP Sea Salt

  • 2 quarts chlorine free water

  • 4-6 grape leaves (or oak, horseradish or bay leaves)

  • 4 peeled garlic cloves

  • Fresh dill

  • Spices to taste (black peppercorns, red pepper flakes, mustard seeds, etc)


  1. Dissolve sea salt in water

  2. In a jar add some grape leaves, garlic cloves, dill and spices

  3. Add tomatoes

  4. Add more leaves, garlic, dill and spices

  5. Pour in the salt-water brine over the vegetables. Leave an inch of space at the top of the jar.

  6. Cover the jar with a tight lid and leave to ferment at room temperature for a few days. Burp your jar daily to release pressure. Brine will turn cloudy and bubbly.

  7. Enjoy!



Peak Summer Salad: Tomato+Corn+basil

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Nothing says peak summer harvest quite like these three ingredients: tomato, basil, and corn. We give you this recipe to enjoy all three in a bright, fresh, and easy dish!

This super easy recipe highlights some summer garden favorites. Try it with your favorite heirloom tomatoes and corn! The  recipe is incredibly simple - so feel free to tweak it as you like. 




  • ½ cup basil

  • 2 large tomatoes (heirloom varieties are always fun!)

  • 2 corn cobs

  • 1 TBSP cider vinegar

  • 1 TBSP extra-virgin olive oil 

  • ½ tsp sea salt

  • dash of ground black pepper


  1. Boil corn

  2. Thoroughly wash all of your basil, and check for bugs!

  3. Dice tomatoes and set in bowl

  4. Sprinkle salt directly on diced tomatoes

  5. Remove kernels from corn cobs, and add them to the tomatoes

  6. Chop basil and add to salad

  7. Add cider vinegar, olive oil, and pepper

  8. Toss thoroughly, and enjoy! 



Mixed greens pesto


This pesto is the perfect home-made condiment, bringing some super greens into your diet. Use it as a dip with chips, as a spread on toast/sandwich, mixed into pasta, mixed into eggs, or as a base for homemade pizza. We recommend you try it as the secret sauce for this quinoa bowl

It has the added bonus of being vegan, nut-free, and gluten-free!

Recipe by Sarah Ohana

Scroll down for the recipe, or click here for a pdf version. 



  • 1 cup basil

  • 1 cup parsley

  • 2 cups kale

  • 2 cloves garlic

  • ½ lemon, squeezed

  • 3 TBSP nutritional yeast

  • 3 TBSP hemp seeds

  • ¼ tsp sea salt

  • 3 TBSP extra-virgin olive oil 


  1. Thoroughly wash all your greens, and check for bugs!

  2. Add all ingredients except the olive oil into a food processor. Mix until ingredients are finely chopped  - approximately 1 minute. 

  3. While machine is running, slowly pour in olive oil until it is fully incorporated. 

  4. Taste pesto and adjust seasonings as necessary. 



Sweet & Tangy Kale Salad

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This fun kale salad is sweet, tangy, and zesty! The best variety for this salad is Red Russian, but other kale varieties will work as a substitute, if you can't find Red Russian.

Red Russian Kale is rarely sold in farmer’s markets, and is uncommon even in CSA shares, but you can grow it in your home garden very easily. Try growing these seeds.  Harvest the outer leaves once they’re at least a foot tall. The plant will keep producing more leaves, and you’ll keep enjoying the fresh kale!

Recipe by Sarah Ohana

Scroll down for the recipe, or click here for a pdf version. 



  • 1 large bunch of Red Russian kale

  • 2 TBSP olive oil

  • 1 tsp sea salt

  • 1 lemon

  • 1-2 cloves garlic (to taste)

  • ⅓ cup golden raisins (or dried cranberries)

  • ⅓ cup chopped pecans (or nuts of your choice)

  • 1 TBSP nutritional yeast (or more if you love it!)

  • 5-6 violas or pansies (edible flowers)


  1. Remove kale leaves from stems by pulling along the rib.

  2. Chop kale into 1” strips (or your preferred “bite” size).

  3. Wash and inspect kale to ensure it is bug-free!

  4. Move clean kale to a large salad bowl, then drizzle oil and sprinkle salt.

  5. Gently massage kale with olive oil and salt (30 seconds).

  6. Squeeze the juice of half a lemon onto the kale. Taste, then add other half if necessary.

  7. Add garlic, raisins, nuts, and nutritional yeast. Toss the salad.

  8. Garnish with flowers and enjoy!



Cauliflower-Arugula Salad

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This delicious spring salad will tickle your taste buds. The arugula and cauliflower are in-season right now in NJ, so you can probably get some at your local farmer's market.  

Serve this as a side dish, or add some protein to make it the star of the show. Even if you make it as a side, it might just steal the show anyways. Enjoy!!

Recipe by Yosef Gillers

Scroll down for the recipe, or click here for a pdf version. 




  • 5 oz arugula

  • 1 cauliflower

  • ½ cup chopped walnuts

  • 15 oz cannellini beans (optional)

  • 8 oz feta cheese (optional)


  • 1 TBSP dijon mustard

  • 2 TBSP white vinegar

  • 2 TBSP olive oil

  • ½ tsp garlic powder

  • 2 pinches sea salt

  • 2 pinches ground black pepper


  1. Preheat oven to 450º F. Cut up cauliflower into bite-size pieces. Spread cauliflower pieces on baking pan, and drizzle with olive oil. Sprinkle salt and pepper, then mix it all together.

  2. Roast cauliflower in oven for about 15-20 minutes, depending on how roasted you like your cauliflower. We recommend golden colored, with brown tips for a little crunch (closer to 20 minutes).

  3. Remove cauliflower from oven. Store separately if you will prepare the salad a few hours later. If serving immediately, continue below.

  4. Empty all arugula in a large salad bowl. Add the cauliflower and the nuts.

  5. Prepare the dressing by mixing all ingredients in a leak-proof container. Close lid, and shake to mix.

  6. Pour the dressing over your fresh salad, and enjoy!

Add some protein!

  • Vegan option: add cannellini beans

  • Dairy option: add feta cheese

  • Meat option: add grilled chicken